Tall and Creamy New York Cheesecake
My all-time favourite dessert is cheesecake just plain and simple cheesecake! I won’t turn down a flavoured, loaded cheesecake, but I love a plain, tall and creamy cheesecake. This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
I am celebrating my new and updated blog and the best way to celebrate is with my favourite dessert Tall and Creamy New York Cheesecake! After being on blogger since the start of my blogging days I decided to make the bold move over to wordpress. To say this caused me some anxiety is an understatement. I am not the most tech savvy person, something my family tells me all the time. Their only help is to say “just google it”. So stick with me through this huge learning curve and many wonky mistakes. Please don’t be afraid to drop me a note if things don’t quite look right.
This is an incredible cheesecake recipe, tall, creamy and smooth. I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. My recipe for 5 Minutes Strawberry Sauce is amazing with Tall and Creamy New York Cheesecake! One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!! Also be sure to use a 10 inch springform pan. This cake rising quite a bit while baking and will spill over in a small cake pan.
Tall and Creamy New York Cheesecake
Ingredients
- 32 ounces cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tablespoon butter room temperature
- 1 1/2 cups sugar
- 2 tablespoon cornstarch
- 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
- 1 teaspoons fresh lemon juice
Instructions
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
- Generously coat inside of pan with butter.
- Preheat oven to 300º F.
- Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
- Add eggs one at a time until blended.
- Add sour cream and mix until smooth.
- Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
- Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
- Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
- Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
- Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
- Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
- Serve plain or with berries and whipped cream or even caramel sauce.
Notes
* be sure to use 10 inch springform pan or build up sides of smaller cake pan with parchment paper. Cake will raise while baking and will spill over in smaller cake pan. Recipe was adapted from Jim Fobel’s Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
It doesn’t say when you add in the sugar at all
try reading step 7!
Why on earth do people give One*Star because they can’t find where to put the sugar??? Consider that very rude, not a rating, especially when they didn’t read everything🤔
Is it necessary to add cornstarch to this cheesecake recipe? Thanks
I like the texture a bit of cornstarch adds to the recipes, but if you prefer you can leave it out.
hi
i dont have a 2nd pan big enough to do the water bath what temp would i set the oven to
You would still bake at 300 F degrees. Not baking in the water bath, cheesecakes have a tendency to crack.
I use a big deep oval foil roasting pan. then throw it away. It is so woth the extra cost.
Just wondering if you could simply place a pan of water under the cheesecake, rather than sitting it right in the bath?
Have the cheesecake bake in the water bath keeps it cooking evenly and it will have less tendency to crack.
Hi, this cheesecake looks so delicious! Is there a way to bake it in a 6″ pan?
You could try halfing the recipe.
i am in the same boat, no pan to use for the bath. mine is in the oven now with a pan of water on the bottom shelf, fingers crossed! this is going to a baby shower!
First time making a cheesecake. Turned out out perfect AND it’s delicious!
Making this as a regular to the T cheesecake comes out perfect I use my oven at work lol. Convection oven but we cut the time to 1:15-1:30 and it’s worked every time at a slightly lower temperature as my oven gets super hot super quick and cooks really quickly. Today I substituted the lemon juice for key lime and it took longer to cook and slightly cracked in a couple of spots did everything else by the directions including the water bath don’t think i will substitute like that again. But this cheesecake has been a hit I’ve been making it for friends and family
My go to cheesecake recipe!! Love love love it!!
Thank you Fadia.
Has anyone had any success adding to this recipe? I love it as is, but my sister wants and Oreo cheesecake, so I’m wondering if I could add some Oreo bits to this and still have bake well.
Hi Heather, yes you can add Oreo bits to it and also an Oreo cookie crust would taste awesome.
I made this for a friend of my moms for his birthday and he said it was the BEST cheesecake he’d ever had…and that’s saying something because he LOVES cheesecake and that’s the only dessert he will eat!
I made one for my family and we all agreed it’s soooo good! I’m planning on making it again this weekend for a family get together! It’s my go to cheesecake recipe now!
How awesome, thank you Terri for taking the time to let me know how much this recipe was enjoyed!
Delicious! Turned out perfect!
My family really loved this cheesecake recipe. Served with strawberry preserves and it was so delicious!!! Definitely a keeper. Thank you!
Thank you Rosa, so happy your family enjoyed the cheesecake.
I am not sure if I had posted on here but this is my go to cheesecake! I do make a crust sometimes using biscoff cookies and graham crackers. I have made this many times and never a complaint, only raves! Thank you for sharing!
I made this cheesecake for the holidays and it was perfect. So many compliments. It does not need any toppings just fresh strawberries, blueberries or raspberries. YUM!
I did make this ew Hork Cheese for my son’s Birthday and guests all adults and they were all enjoyed it very much! No complain just hmmmnnn.!
It was the best cheese cake and now over 70th , let say I made so many cakes for a long time!
Hello
Loved, loved this cheesecake! However, it wasn’t as tall a i thought it would be. Actually, when it came out of the oven it was perfect! well above the pan as it cooled it was even with the top of the pan. Should it have kept the height? did i do something wrong?
The cake will shrink a bit as it cools. shrinking a lot is usually cause by overbeating, as too much air gets into the batter.
So funny these comments popped up tonight in my emails as I made it yesterday!! It was for my son in law’s birthday. My family said it was my best try yet and the whole thing was almost gone! I have a friend who made this with a Oreo crust and crumbled Oreos on top I love it plain and some times serve strawberries on the side. I find the brown top to be so beautiful. I still can’t believe I can make something this delicious and beautiful. I will be forever grateful for this recipe Laureen. A true classic!
Thank you very much Elizabeth for the nice comments. So glad you enjoy my recipe.
This is the only cheesecake recipe I use. I’ve been asked to make it with a Graham cracker crust. If you can, would you please send me a recipe for a crust? Thank you!
I made this cheesecake for Easter last April and the year before for Christmas. I am a native New Yorker but Live in WV now and my family love loves this recipe. We can’t get cheesecake here so I Have to be on my
a game and this gets me There. 🦃
So glad you enjoyed the recipe Eileen.
Can I freeze this cheesecake for a month?
Hi Rose, cheesecake can be frozen for up to 3 months, but I have never found the texture quite the same as fresh baked.
I must be missing something. Where do you use 8 tablespoons of butte?
Step 4, it beats together with the cream cheese.
Could I use monk fruit sugar substitute in place of sugar. Do you have any information on this.
Hi Renee, I have not make with a sugar substitute, so sorry I can’t really give you any info on this without testing myself.
Could i substitute 1 cup of sour cream for 1 cup of pumpkin and add fall spices?
Hi Jennifer,
Pumpkin can not replace the sour cream. I have not made a pumpkin version of this cake. I will try soon and write up a post about it.
I’ve made this several times now and always comes out delicious and perfect. Is there any way of making a pumpkin version for the holidays?
Hi Teri, I sorry I’m not much help, but I have never tried to make this as a pumpkin version.
Hi there!
This looks like the perfect recipe for a wedding cake I need to make. However, I’d need to include a biscuit base. Could you tell me how I should adapt the baking procedure for this?
Thanks so much!
Hi Wendy, I would not recommend for a wedding cake. It should be kept refrigerated and its not a cake I would decorate.Cheesecake is also not that easy to cut.
I made this today but did not use water bath. Hope it comes good
Wonderful Michele.
I have used monk fruit sweetener in this recipe instead of sugar and it is wonderful! I reduced the monk fruit to 1 1/4 cups as it is a little sweeter than sugar. I have also exchanged 1/2 teaspoons of xanthan gum in place of the cornstarch. These substitutions make an amazing cheesecake and it’s low carb/keto. You absolutely cannot tell that it does not have sugar in it. I have made this cheesecake a lot with the substitutions and as it is written and it turns out wonderfully every single time!
Thank you Crista!!
At the one hour mark, the cheesecake seemed to be done, jiggles in the center, but the top has no sign of browning… if waited till it’s brown, will it be overbaked?? As I’m used to checking cheesecake till the center jiggles… please advice… thanks in advance!
I think it would taste awesome!
Amy, mine has never been done in 1 hour, also if you are baking on convection mode it will brown more than when using a non convection oven.
This was so easy to make & so delicious everyone asks for it. Need a pumpkin version please💕
If 2 hours in a convection oven, how long do you bake in a regular oven? Appreciate your help.
Cecil, probably another 15-20 minutes. Here is a great video to help you check for doneness https://www.tasteofhome.com/article/cheesecake-test/
Made this recipe yesterday for thanksgiving….. my first attempt at cheesecake
And, thanks to a the lack of springform pan, i got one pie pan size and two smaller cheesecakes. I used Spanish flan pans. The best cheesecake I’ve ever had! I made sure all ingredients were room temp, did the water bath and ignored the oven until timer buzzed when I turned it off and ignored it another hour.
I made a simple topping with a bag each frozen raspberries and peaches, a little lime juice, cinnamon and vanilla and sugar
I highly recommend this recipe. I have a new party trick. Thank you so much!
I didn’t get this recipe from here but it is the one I use . It is really delicious and easy to make. Everyone loves it.
My wife is a cheescake maniac, has tried it everywhere and is hyper critical, and declared this to be The Best Cheesecake She Had Ever Eaten. It is flawless and exactly what you dream of when you dream of cheesecake. It did not, however, come out as tall as in the picture, and I don’t think I overwhipped. Ten inch pan, convection oven, 2 hours, everything the same. Any reason it came out half the height? Not complaining, mind you!! I am making two of them this weekend for various events.
Could I substitute some Mascarpone cheese for some of the cream cheese? I had a cheesecake at an Italian restaurant once that was the most light and fluffy cheesecake I have ever had. It was also crustless. The menu stated it had cream cheese, sour cream, and mascarpone in it.
Hi Laura, I can’t be sure how the cheesecake would turn out using mascarpone cheese, as I have never tried it.
I’ve made at least 20 of these cheese cakes over time for friends they all say it’s the best they have had
Made this for Christmas Eve. We are a family of cheesecake lovers. This was one of the best cheesecakes EVER. I used in a regular oven and it only took 2 hours. Came out PERFECT. Thank you for this recipe! Saving FOREVER!!